Ingredients
Pasta
- 2 cups elbow macaroni (approx 1/2 of a 16 oz box)
Vegetables
- 1 cup chopped red or green bell pepper
- 1 cup finely diced celery (4 stalks/ribs)
- 1/2 cup finely diced white or yellow onion
- 2-3 TBSP chopped green onion for garnish
Dressing
- 1/2 cup plain nonfat or lowfat Greek yogurt
- 1/2 cup homemade or store-bought mayonnaise
- 2 TBSP white vinegar
- 1 TBSP Dijon mustard
- 1 TBSP yellow mustard
- 1/4 to 1/2 tsp dried parsley
- 1/4 to 1/2 tsp salt
- 1/4 tsp garlic powder (plus extra to taste)
- 1/8 tsp paprika
- Additional salt and pepper to taste
Instructions
- Cook the noodles: Prepare the elbow macaroni according to the package directions until al dente, then drain them thoroughly in a colander.
- Make the dressing: In a bowl, whisk together the Greek yogurt, mayonnaise, white vinegar, Dijon and yellow mustards, dried parsley, garlic powder, paprika, salt, and pepper to create a creamy, tangy dressing.
- Combine the veggies and pasta: Stir in the chopped bell pepper, celery, and diced onion into the cooked pasta. Pour about half of the dressing over this mixture and mix well to coat everything evenly.
- Season to taste: Taste the salad and adjust seasoning as needed, adding extra garlic powder, salt, pepper, or more bell pepper and green onions as preferred.
- Chill the salad: Cover the salad bowl and refrigerate it along with the remaining half of the dressing in a separate container. Allow the flavors to meld and the salad to cool for best results.
- Serve and garnish: Just before serving, pour the remaining dressing over the chilled salad to enhance creaminess and garnish with chopped green onions.
- Enjoy fresh or store: Serve immediately or store in the refrigerator for up to four days. This macaroni salad is ideal for make-ahead meals and maintains its flavor and texture well.
Notes
- The salad benefits from extra garlic and additional chopped bell peppers or green onions according to personal preference.
- Adding the remaining dressing just before serving keeps the salad creamy without making the noodles soggy.
- This salad can be made up to four days ahead, making it perfect for potlucks or gatherings.
- Use nonfat Greek yogurt for a lighter option without sacrificing creaminess.
- Adjust the amount of dried parsley, salt, and garlic powder to your taste.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
